If a dish had umeboshi in it, I would order it. I bought bags of dried umeboshi plums to take home, greedily sucking on them during the flight back stateside. A decade after my first trip to Japan ...

which is more of an intermediate between ume and umeboshi, which itself is salted but not sun-dried. Consequently, umezuke is softer and wetter than umeboshi. A further variant — kari kari ume ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.